Kitchen special surprise dessert course
This Parisian institution – in an elegant pavilion in the Champs - Élysées gardens – has been taken over by Yannick Alléno
welcome champagne menu
a blend of three grapes very well balanced
william dot in the 2008 made with a pinot noir in modern part so very strong champagne
when thin bubbles and the last one beautiful champagne perennial p2 2003.
Coupe Piconnet Extra Brut Champagne
Amuse bouche
you will find in the first plate some sour cream hibernate jelly
also as you can see snail with parsley cretinated the big one the snail just on the top
Tasting menu collection
you will find some carbs also potatoes for this one we suggest you some black slices truffle
thank you
you have to eat that in one bit one bite which is a new key paste on the top we have some marmalade
parsley marmalade seeds roots and cuttlefish and i will put just here the celeriac
extractions so with all the liquid coming from the celeriac but by the cold by a precise temperature
it's a homemade bread and here at the pavilion it's served with some salted
butter you can discover just there salted butter from britany from a small farm
namely film the camera star only 20 cows so a very small production but if i can say 20 happy cows
so the crab the dormer in french the slipper flavored with curry and cabbage
Special extra course XXL large prawn
like to do something a bit different more in france with some curie another side
mayonnaise and black chocolate
Jerusalem artichokes with Laredo Di Colonnata apple and truffle
to finish we have a slice of black truffles
White Wine: Verre Meursault Chevalières 2019 Monnet
thank you
so this is the slowly cooked seabass which is coming from
muchi it's slowly cooked and then we have a thin layer of squid
i will put just a sauce which is flavored with a parsley
enjoy them
Red Wine: Verre Cornas Brise Cailloux 2019 Barret
Wood fire Grilled Duck seared agretti
can i serve it the sauce
Cheese selection
different cheeses may do a bit of cheese for you like that you try how do you like strong
or not strong i recommend okay so that we call that the cell circe is a good cheese to start
then we're gonna follow with something from the nose which is the mimolet that one is very nice
then this one is very amazing one and this is not strong enough so it's good you will see
and we'll be finished with my favorite one okay
the toast of sugar emotion is footage
made as a different temperature fresh normal thing and as a sorbet and also as a firm
and because it's never enough
some black truffle
Crispy crepe and Rhubarb turnip, soy and honey
Coffee ice cream puff pastry ring milk foam and turn it on
okay so here we have the very last dessert that's usually served in the two-star restaurant
it's a shito leaf that's been seasoned with a pear flavored meringue it sells
little pieces about sugar-free meringue as well i highly recommend you eat
it immediately after i give to you for the best technologies with your fingers
nice to meet you everyone so i took care of you tonight
thank you very much hope you enjoyed everything